- a pair of one/4 cups white sugar
- 2/3 cup sugarless cocoa
- 1/2 cup sliced pecans
- 1 1/4 cups general flour
- 1 teaspoon leavening
- 1 teaspoon salt
Pour sugar into a clean and dry one-quart jar. depress firmly. Add chocolate and press down firmly. Pour in chopped pecans, ensuring pecans are equally bedded within the jar. mix flour, baking powder, and salt. Pour into jar and seal. Attach the subsequent directions to the jar: Empty the mix into a massive bowl.
Use your hands to combine thoroughly. Add 3/4 cup of butter or oleo and four slightly crushed eggs. combine till fully blended. unfold batter into a gently lubricated or sprayed nine x thirteen in. pan.
Bake at 350 degrees F (180 degrees C) for a half-hour or until done. Cool in pan. take away a pair of inch squares.